Adam Savage Tests the Best Ways to Sear a Steak!
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- Опубликовано: 3 авг 2024
- We team up with Serious Eats' Managing Culinary Director J. Kenji López-Alt (and the author of James Beard Award-winning cookbook The Food Lab: Better Home Cooking Through Science) to test for an ideal way to sear a steak. Adam and Kenji discuss some misconceptions about steak searing, and test four searing methods at different temperatures.
Check out more of Kenji's food testing at www.seriouseats.com/
Find Kenji's book here: www.amazon.com/Food-Lab-Cooki...
Shot and edited by Adam Isaak
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Thanks for watching!
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How do you cook your steak? Anyone try this method?
Just bought myself a Sous-Vide machine this week. OMG! So good.
I wonder if your steaks were salted before the sous vide? I noticed that steak comes tougher from the sous vide if compared to the reverse sear if salted the same. But it is so much easier than cooking in the stove. Best wishes from Ukraine.
I may just get myself in trouble but, fresh oxygen. It’s unfortunate but that fire left a lot of soot really plaguing heck on your taste buds. Adding fresh oxygen to an infrared burner is the way to go. One of those 1 lb can torches from any hardware store will do the job. All the heat-none of the flames
Soot doesnt come from flames, soot can come from what is causing the flames. Flame touching meat doesnt have any bad effects as long as you are attentive and don't let it burn.
Sure do. Try beef tenderloin (best if you get whole one and break it down yourself into separate muscle groups), cut in to nice thick steak portions, then sous vide with 'no seasoning or salt". Season with Montreal steak spice (ground to fine powder) and a sprinkle seasoned salt. Sear over charcoal (not briquettes) when they are smoking hot. You don't even need a knife, cuts with a fork and really has huge flavor.
Why the fuck am I seeing Adam Savage eating meat at 3 in the morning?
Reading your comment made me check my clock. It's 3 am for me as well.
I'm watching this at 2:54 am lol
for half an hour
i like how everytime they tasted a steak they both nodded like "yes, this is steak."
"Hello? Yes, this is steak"
"I like to fiddle with my meat" - Steak guy, 2016
13:18
Adam immediately looked at him to see if a joke was coming but the guy is all professional so he digressed.
J. Kenji López-Alt (Steak guy) is a food science wizard, he worked with MIT molecular gastronomy experts and published a very exquisite book The Food Lab that is a must-read if you're at all serious learning more about the science of food and cooking. Awesome book! He was also a student at MIT and his father a professor at Harvard, extremely smart guy.
lol agreed!!
That's amazing. I've never thought of using the chimney to sear the steak. Amazing. Amazing.
I've known for some time that metallurgically high temperatures can burn the steak before a proper sear develops and make it bitter. Some people like a Pittsburgh blue steak, but I prefer Chicago style.
I will share two tips for a better sear:
1) Salt your steaks at least two hours before cooking and set them on a rack in your fridge. Use the amount of salt that you would normally use, just do it 2h in advance. 2h is needed for the juices to be drawn out and reabsorbed, so skip this tip if you don't have 2 hours. Also: salting 2h in advance increases flavor and tenderness, and I'm not talking a small amount. The difference is profound.
2) You can use tongs to hold the steak just barely above the coals or burner (depending if using charcoal or propane).
If the charcoal isn't dirty/sandy, you can even touch the steak to the coals, although doing this for too many seconds can lead to bitterness and/or toughness, so just be careful so you don't ruin it. Bon Appétit.
I watched this hungry. I't was a bad idea.
I watched this to distract me from some creative work I needed to do before lunch and clear up some writer's block.
I will be writing after lunch.
Going to wal-mart now.
They need to have a warning label. I need to be eating a steak in order to watch this lol.
+Corey Jenkins Walmart has horrible steaks, you'll spend a little more but try a steak from a local butcher or grocery store with an actual butcher, you won't be disappointed.
foreal, I don't buy my meats at walmart. I refuse to. You can't part with quality for price on meat at all.
I was laughing so hard when Adam set that forge cover in the grass lmao
"' I like to fiddle with my meat"' Best Quote 2018
you can see adam in physical agony - wishing he could capitalize on that moment, but knowing he cant
who else scrolled down to the comments as soon as this line was spoken?
( ͡° ͜ʖ ͡°)
read my mind lmao
I mean this video came out in 2016, so...
Conclusion: Steak is good.
Conclusion: Steak is life
Me: I eat life
Steak is good, but sous vide prepared steak is *exceptionally* good. What they were testing is the finishing, a process that comes down adding texture and flavor of the outside. It's sort of like having especially well baked bread and then comparing different methods of toasting.
Man is a carnivore!
@@geldonyetich - I just got my Sous Vide this past Christmas and I'm loving it. I think I'm going to get a Searzall for finishing.
Wrong. Steak is love, steak is life.
I just watched 2 dudes eat steak for 30 mins
i just commented on another guy's comment about 2 guys eating stake for 33 mins..
I only lasted 12 minutes
33 minutes
I just realized that this video is 33 minuets long -_-
just the way brotherhood was meant to be
I'm happy to see that a professional chef doesn't have a crazy 8+ burner superman Wolf stove in their kitchen. And instead has a normal 4 burner stove.
Ha, it's actually a Wolf 4 burner range, but it's not a commercial version. It's definitely the nicest cooktop I've had though. Every place I've lived previously has had the most basic Hot Point cooktop that struggles to even boil enough water to make a pack of instant ramen.
We somehow ended up with a 5 burner stove in our brand new build so yeah. 2 Power burners in the front then an accusimmer that gets used extenstively for a tea kettle and and a n oddburner right in the middle of the cooktop.
+J. Kenji Lopez-Alt Hey Kenji, can you recommend an all in one sous vide appliance for the home jobber under $100? (one that is a self contained heating element, t-stat, and circulating pump.) or if that's not enough, ones that's under $150, or if that's not enough under $200..... lol. I know gourmet appliances can get expensive. (As I found out the hard way, when buying a stainless mandolin.)
He used an Anova one there and I use one too - works fine and come with bluetooth or wifi - which you don't need.
+J. Kenji Lopez-Alt you eating ramen?? never
"Hey everybody, Adam Savage here. It's summer time..."
>wears two jackets and a hat
San Fransisco summer wear perhaps. Not sure where he's filming these days....
@Meso Phyl where do you live phyl?
@@petedavidson2087 the dumpster if I had to guess
@@petedavidson2087 I believe they speak from personal experience, so they live under a bridge in SF. Personally, I'll stay clear of CA for many, many reasons ... cost of living, real estate, overcrowding, earthquakes, light pollution at night, fires, heat, etc etc
@@kuromurasakizero9515ive lived in California for 15 years and have only felt a few earthquakes. not something to worry about. it is expensive but nice places are. I moved to Austin 2 years ago. its nice but not as great as san Francisco was. People might be a bit better but if you like the outdoors California is hard to beat. redwoods, Tahoe, beaches. no other state really has the landscape of cali.
Can I like this a couple hundred more times? Two of my idols working together, this video is like a wet dream
Summary of the comment section: everyone is jazzed about him saying, "I like to fiddle with my meat." 13:18
HAHAHA YESS
LNxTCB i
It's the only reason I came to the comment section mid-video
The reason i looked down here to see how many people said something.
you could tell he hated himself for saying that
I'm so glad I'm not a vegetarian.
Fuckin A !!
It's great being a "secondary vegetarian" - (we eat the vegetarian animals)
But whats the point?
Stop trying to make up words biach.
I'm so mad I'm Hindu . what am I even doin here . just drooling .
Grew up watching Adam’s shows and now watching Kenji’s in adulthood, this was a beautiful merging of my child and adult sides. Wholesome too!
"How manly are you?"
"I FORGE MY STEAKS IN THE FURNACE"
And I use 10 inch nails instead of pepper
Meanwhile in a parallel universe 2 cows are testing the best sear on a human steak.
meat Popsicle
Ipoop7colors or some psycho cannibal on our universe.
Bill-b-que?
meanwhile in another parallel universe 2 sears are testing the best cow on a human steak
good thing we eat the snimals in this universe
I can't believe I spent 30 minutes watching two men eat meat.
Okiiashi and it was all worth it
bowchickawowow?
I do that almost every day
better than watching somone beat their meat XD
Try watching the Travel Thirsty channel
"I used to have a job where the last experiment was the over-the-top one."
Well yes, but on this show, nobody's using C4 as a cooking method.
Yet
Cooking steak covered in different amounts of C4 and seeing which one's better.
Actually, they did tender meat with explosives
When I was in the army, in the field we would use excess c4 to burn to heat water for coffee and mre’s.
The bright sparks at Sandia Labs came up with the idea of using the shock waves from explosions to tenderize meat.
I use Kenji's recipes for all of my sous-vide steaks and chicken, awesome to see him working with Adam!
Alton Brown was right about the chimney method. I miss Good Eats.
Good Eats is on Netflix. I have done my fair share of binge watching since I noticed it there. Great show!
That's where I learned to do the chimney method, too. Alton is a genius, imho. He's starting a web only version of Good Eats, I forget the title but I am excited for it. It will be on his channel I believe. I miss Mythbusters, too.
Ron Devon Ooh, thanks for the heads-up! I'll definitely watch that. And I agree, RIP Mythbusters.
I saw Alton Brown last month. He announced that Good Eats is coming back on the air. I guess he bought the rights to it and is producing a new series.
Check Alton Brown's Facebook page. You'll love the newest post.
Well, if nothing else, it would be a riot to stand around barbecuing with Adam Savage for a day, and Kenji's website(and book, The Food Lab) are awesome culinary aids. I'd probably want a beer for the whole thing. I think that the scientific method could have been applied a little more diligently, with some temperature probes on the grates themselves, and a more careful hand applied to the stopwatch, but all in all, it was a cool experiment. I also would have liked to have seen a steak pan-seared in cast iron over a standard stovetop, just as a control for baseline comparisons, because that's something anyone can do, any day of the year.
But at the end of the day, Adam Savage is easily my favourite TV personality, and Kenji rates as one of the most trusted culinary minds in my kitchen, so putting them together in a video is great.
Also, if you've already watched the video and just want some time/technique references to quickly look at, here are some time stamps:
SearzAll - 5:42
Charcoal Grill - 12:26
Charcoal Chimney(the winner) - 17:25
Aluminium Forge - 21:35
When Adam burned his lawn and Kenji says "We didn't like that spot anyway". Lol
Alton Brown's Chimney method wins the day.
mugensamurai Alton Brown is a food god
That's Good Eats
I prefer Gordon Ramsey's method in a cast iron skillet. Garlic and butter sear. it's delicious!
@debandgary Wi it was a video he made teaching his method. I ALWAYS cook at home. Don't assume.
Adam looked like he almost commented on that "i like to fiddle with my meat." comment
you see he almost instantly looks up with a slight grin and then decides "nah better not"
Yep I was about to say the same thing!
Yeah dude, you beat me to it haha 😆!
Small compilation of Adam nodding 12:15 16:47 20:31 30:43
You missed 11:20
Mhmm... *nods*
Well thank you for that m8!
Adam nods are the best
why?
Hahahaha, I nearly choked ON my chicken!! "I like to fiddle with my meat" hahahahahahaha, he's a keeper!!
"I Like to fiddle with my meat" the 10 year old burst a laugh out of me :D
16:00 extra steak visible
16:01 extra steak disappears, and Adam can be heard chewing while he talks.
he ate that whole extra steak in a single second.
It's Just Milk I Swear heard jewing lmao,made my day
Alvis Gwa woops
That's why Adam is SAVAGE! 😂😂😂
Alton Brown would have brought an IR thermometer
AB and Adam need to make more stuff together.
+Volvary agreed
I read that as violently agree
i need more adam Adam and Alton colabs in my life
And Jamie a thermal camera
I've been watching Adam since season one, so naturally I think he should show us how to sear a steak with a dragster exhaust manifold, a Merlin rocket engine or the beam of the LHC.
I like the idea of protons on protein. And who knows, you get the right adapter for the Searzall a and you could combine relativistic searing tech with a bazillion dollar mega circulator and achieve.... instant sous vide!
As for risks, as a professor once said, 'What good is science if nobody gets hurt?'
Jeez, I watched this when it came out 7 years ago and had no idea who Kenji was at the time. I've been on a deep dive into his work big time since early 2023. I thought my steak prep and cooking method was thanks to Alton Brown but re-watching this today and I realized that my method was also influenced by Kenji. Love seeing my inspirations collide: Adam, Mythbusters, Kenji, Alton. . .this is a happy realization for me.
It's about 3 am in the morning. I can't sleep and now I am hungry. Thanks
wtf it is 3:42 am im hungry asf and i cannot sleep so accurate
Damn! I'm in the same place 1 year later.
a.m. means morning.
No one asked Johnny B
no need to repeat yourself no need to repeat yourself.
How are y'all gonna test "The best way to sear a steak" and not even break out the cast iron?!
Jason Stroppa as a fan of cast iron, I believe that searing a steak should be left to a flame. Just my opinion though lol
Jason Stroppa exactly how they did. Watch it again if you missed it
i'm a fan of cast iron personally & i agree i'd like to have seen that tested as another method, but it's worth noting they addressed that this is 'outdoor methods only' and that they wouldn't be using pans in the introduction.
Forgive me if this is not what your referring to, but aren't cast Iron pans just an excersize in growing bacteria? The hillfolk Ive met don't even wash the dam things for the sake of "flavor" Nasty
nathan, well if they didn't wash them at all that's not normal, but you DO NOT use soap on cast iron, you use only heat and water and you heat it to pasteurization temperatures next time youre going to use it. so those "Hillfolk" youre referring to probably had a better understanding of molecular and bacterial life than you seem to have.
I just held my phone closer to my face so I could hear the steaks crackle. I’m not a very smart man.
"The Chimney Comes Out On Top." - Adam Savage 2018
Adam Savage is everybody's dad, it's great "You guys want some, come here" Legit just breaks recording character to offer crew steak
Slushie x Zebraa he’s such a cool guy
it was "Yeah you do. Come get some."
exactly, what a shame he was with a joker that could not cook!
Adams outfit reminds me of Chip from rescue rangers in this
though of course that's only like 2 articles of clothing
I googled that, hilarious!
nope
Cartoons are way better now actually. I hated most of the cartoons from when I was a kid (rescue rangers era) because they sucked.
Anywho, how 'bout that steak? I like the first method and the chimney, as my first and second preferences respectively.
This is one of the best videos on YT!!! Brilliant techniques, I learnt so much! YUM :-)
Idk How many videos I’ve watching filmed in this mans kitchen. And you mean to tell me, Adam savage of all people was in that kitchen? Crazy man.
Adam: "This is a homemade aluminum forge."
Me: "Fuck the steaks, I want a video on the forge."
TheManiac201 forge is from The King of Random. he shows how to make it. built it myself, works well.
*Foundry. They get way hotter.
Foundries are locations that melt and smelt metals using forges.
needamuffin A foundry uses crucibles to melt down metal. forges are used to soften metal for reshaping. I assume you miss spoke like I did earlier.
I want steak now...
me too
and me. for breakfast
I watched this last night and told my wife I wanted steak for dinner.
Today she came home with hamburger.
Leave her.
I know I probably should but she has the hugest pair of...
bank accounts.
Great video Adam. Kenji is a perfect person for this experiment. He is a rock star.
"The chimney comes out on top"
Thanks, Adam.
That was really Good!!!
"You know, I used to have a job in which the final experiment was always the over-the-top one."
I'm not hungry, I'm not hungry...
I made a skirt steak earlier today. Did a sort of dry sous vide in the oven, taking it to perfect medium (med rare is unsuited for skirt), and then just seared it in cast iron for 2 or 3 minutes. Absolutely fantastic result. The dry sous vide in the oven has the huge advantage of drying the surface of the meat a bit, which makes it sear faster.
WOW, very nice comparison! I would love to see you take the chimney steak and compare to methods in cast iron and simply over a grill the way most of us commoners do it. Cheers!
Rosemary and a dash of red wine with some salt and olive oil with the butter at the end is amazing
Stu Sounds amazing, Stus think alike.
Stuart Geyer I guess so lol!
He might be Geyer but this conversation is the gayest.
I recommend a VERY small amount of Kool aid mix with your salt and pepper. Old smoke jumpers recipe.
Stoney Lonsome sounds like a good way to ruin a steak :/
lol at 30:09 Adam said "Saws-all" like the tool haha
i dont know why but i have watched this episode like 20 times already. I particularly like this episode, for some reason, lol
The look on Adam's face when he said he likes to fiddle with his meat! lmao
That's a great lookin' knife.
dafuq
Looks like high end Damascus steel.
After a good look, I think it might just be high carbon with a few stains and a patina (a nice one IMO)from the food.
Sitric Brave It is quite beautiful and looks well used & reliable.
I'm a big fan of knives. This knife looks like a good high carbon steel kitchen knife, not sure what it is though. Definitely well used though, judging by the patina.
13:18 lol
Yup, I'm not the only one that noticed!
Aww you beat me lol. Only reason I came to comment ha.
"Yeah, I like to fiddle with my meat..."
Hah! I scrolled down just to see who else noticed that...
Reminds me of two professors having a conversation. I love this video
Excellent vid, thanks for posting
next up is how to boil chicken and then burn the outside with a torch and call it grilled......yummy.
Technically it is still safe to eat if you did it like that since you "Cooked" it.... without the yummy
Spoken exactly like someone who has never had a steak sous vide, and perfectly seared.
Most people are just too ignorant to know that there are different ways to cook a steak.... Its quite stupid really.
the elitism in your sentence is also quite stupid. theres always been people who never really accept sous vide as a cooking technique because its too "lab" to be considered cooking to them.
24:03 " you know I used to have a job which the final experiment used to be the over the top one"
Oh yes we remember that
I liked this video, it was enjoyable and real. I would feel as good watching my 2 mates figure out this in the backyard for something to do on the weekend. You guys rock, thanks :)
J. Kenji López-Alt is a genius and and EXPERT. It is an enlightenment to watch this.
the last method used the king of random's metal foundry! Cool
used to have a job in which the final experiment is the over the top one
😢😢😢😢😢😢😢😢
I miss him having that job.
Yep, he'd be blowing it up
Bucket List Item:
Cook a fat steak directly on cooling lava
This was really nerdy, I like it! 🤣 ... ADAM SAVAGE IS THE BEST!
I was more impressed with how little he gave a shit about the flames and heat flying up into his arm.
Asian levels of pain tolerance.
manictiger I know right fucking awesome
My favorite searing method is grilling room temp steak with Montreal steak seasoning on highest heat to get the marks, this only takes about a minute per side. Then transfer to a cast iron skillet directly on my grill around 500-600 degrees with bacon drippings or olive oil then melt herbed butter on top while it rests... Absolutely delicious crust, tender steak and great savory flavor.
I find a frying pan or skillet with some slightly browned butter on medium high heat gives me a better steak than grilling.
Lee Detrie hahha Montreal steak seasoning. So lame
Is lame a French word for fantastic? ;) I use it also with great results.
A great test on the subtleties of getting a proper sear. I had never seen the chimney method before and can't wait to try it. I just wish that they had gotten the kettle
grill more hot as it was clear that it wasn't nearly hot enough. There should have been some smoke and flare-ups within a minute or so.
Great video guys, I've been trying different methods of searing my sous-vide steaks and haven't found anything that's just perfect yet. I'm looking forward to trying the charcoal chimney tonight. And I'm really glad I watched this before dropping $75 on the searzall.
What no Cast Iron test? That is the BEST way to sear a steak. Everyone knows that!
Yeah, I came here to post this................... Cast iron is the way to go, and it's another "indoor" option. I have a searzall too but it's only good for touch-up, at most.
Same here....don't understand why no cast iron sear????
I usually do Cast Iron but this is one way to get some smokey flavor on it.
Using cast iron wouldn't change anything, they were testing temperatures.
Guessing you know very little about cooking? Also they were testing the overall quality of the sear, not the temperature. If they were testing temperature they wouldnt have pre-cooked the meat
I wonder if that knife is Carbon steel from all that patina on it. Looks gorgeous. Now I want some steaks!
It's a Misono Japanese Carbon Steel Knife. Sharpest knife I've ever used.
Joshua Phillips the type of steel, the maker of the knife, the place of origin have almost nothing to do with sharpness of Bet anything I can make a 20 dollar knife as sharp as that knife doesn't mean it will hold the sharpness, or have a good balance though.
crunch9876 ok🙄
Im not sure what it is but just something about watching adam do experiments again made me so happy and nostalgic 🤗😭😖🤗🤗
HEY ADAM.....KEEP UP THE GREAT VIDEOS ! 👍
"i like to fiddle with my meat." he tried so hard not to laugh
3 minutes and i learned something new, i never thought to dry the steak before searing but i guess it makes sense
Zap Actionsdower Try an oven “sous vide”: set your oven to your desired internal temp, ideally with convection (fan) mode. Put the unwrapped steak on a rack in the oven, turning it over every 10 mins or so. The drying effect will help it to brown later, when you sear it.
Drying is critical, especially for seafood. Skip that step and you are poaching, not searing.
The "chimney" looked the most tasty as well. Interesting. A blow torch is just so easy, though.
I just use a regular propane/butane torch. I do sometimes get a kinda off flavor, though.
You know he is a serious chef when he pulls out an old school steel 12" chef's knife. Awsome.
If you are doing a video on searing a steak, how do you NOT include searing it on a blazing hot cast iron pan????? For sure the best method for searing and gives you the best crust.
And makes your entire house smell AMAZING!! Just did my first sous vide steaks this weekend. Unbelievable!! 2nd best steak i have ever eaten. And by FAR the best steak i have cooked. If you love steak and have been on the fence about Sous Vide DO IT!!!!!
Terrell Watkins I need to try the sous vide. I usually just put it in the oven on low. Then throw it on cast iron on a the grill. Either way is great because your steak is medium rare (or however you want it ) all the way through.
Exactly my first thought ... chef mentions pan with oil and butter ... then doesn’t include it ???
Chimney & Forge ... about the same ...
No mention of propane taste from torch? Kinda disappointed in this video.
@@johnmccormick2883 They did actually mention the propane taste, he said that with the searzall you don't get much of it.
amaroudis in bacon grease
That was awesome! 👏🏽👏🏽👏🏽 personally I preffer the chimney as well, but my go to at home is the steel/cast iron pan fry w butter garlic thyme, then finish in hot oven 😋🥩🔪☑️
Ooh, I have used the other methods but that DIY forge was awesome!
I am convinced Alex Steele still has the best steak making video out there, and it wasn't even about making a steak.
Wow, this dude, Kenji (sp?), is totally awesome; really knowledgeable chef, great narrator/presenter, and seems like just a really cool dude I hope Tested has reason to bring him back in other videos.
Paul Delaney Check out seriouseats
I too like to fiddle with my meat, but I'm not talking about steaks ;)
As soon as he said that I scrolled down to read the comments. lol
fucking golf claps.
Best video ever, I'm starving now for some reason. Haha
I always used the chimney method. Glad I seen this done by these guys.
There is some unexpected satisfaction in watching two dudes enjoying meat in their mouths for 30 minutes.
Rose bud for food !
I like mine over mesquite coals, no lighter fluid.
Lighter fluid is nasty. Use a chimney.
You use the lighter fluid in the beginning only, by the time you're cooking on it it's all burned away.
yeah they must stand there shooting fluid the whole time lol.
***** I've seen people do just that. If they don't let the charcoal get going good enough they introduce heat the wrong way by dumping on the lighter fluid. Only it coats the grate and the stench just sticks around, not to mention it practically instantly burns up not helping the cooking thing.
I use our battery powered air mattress pump when I'm out camping. If I'm at home I grab the compressor hose.
RogaineForEwoks lighter fluid burns up, all right, but first it produces a bunch of toxic fumes that stink up the neighborhood.
I love that he remembers his team and offers them the steak. Sharing is caring ^.^
Adam also offers to help carry bags, whenever we're traveling.
Salivating like mad!!! Time for Supper!!!
I feel like a chef and an engineer should be able to make the worlds greatest steaks
A chemist would be better
Adam: "I used to have a job where..."
Me: "wonder where this is going"
Adam: "the final experiment was always the over the top one"
Me: "ah"
Am I the only one that got all nostalgic when he kept saying he used to be on a show where "the final experiment was always the over-top one" ?
There could not be a worse video to watch at 1:00 AM. I’m dying for a steak now.
this is basically every man and their best friend cooking for the party, minus the beer
anyone else notice the disappearing steak after they were done on the grill?
I think they shot the third method before the second because they couldn't build up the already hot coal in the chimney. And then they shot the normal grill and forgot to get rid of the old steak.
@Boony2000 Bingo.
J. Kenji Lopez-Alt That's what I figured as well, I was just being a smarty pants :D
Even broccoli screams when you rip it from the ground
+Gregory S Hutchison I don't know what you are talking about but i like the idea
Best part.. seeing Adam help clean up at the end.. that's a nice house guest.
I wished I had watched this video before I fired up my charcoal chimney, lol. Today was the first time I tried it. I mistakenly cooked 1 min per side, which is too much (unless you like your steak nearly blackened). Now I know, I am much better off reducing the sear time on it. Fantastic video. I learned a lot.
I'm a vegetarian. Why am I suddenly interested in cooking steaks?
Because they are so tasty, better than broccoli.
Because you forgot that they are burning corpses of cows that didn't want to die to feed human that don't need to eat meat.
das nice
Yes, we don't need to ...yet, we want to - and god damn, burning flesh is goooood...
cuz ur beginning to turn normal
Umm, am I the only one who loves pan searing with garlic, thyme, little oil, little butter etc.?
Yes. A good piece of beef needs only salt and pepper. If you're buying walmart steaks then maybe.
No. You're not.
Montreal steak spice really should be a part of this conversation.
But yeah, pan-seared each side for 1-2 minutes on high heat or direct flame (depending on thickness and cut), then into the oven (or high rack on the grill) at 400 for 3-6 minutes, again on thickness and cut.
Oil is essential for a pan sear but if that steak is a proper size, it needs to hit the oven. Butter burns . If you can cook it all the way through in the pan then add the butter late., thats ok, but Thyme doesn't belong on a steak. if you want to make some sort of red wine sauce then maybe . But thyme doesnt belong as a seasoning at all on a good steak
Oil? Weeds? Damn OVEN?! Bacon fat, 30 sec each side max. and on the cutting board it goes, don't forget butter.
Tough job, somebody's gotta do it. Real troopers.